Loaded with fresh, Pittman & Davis Nectarines, these summer scones will be the star of your next Sunday brunch. An incredible vanilla bean glaze makes them extra delectable.
Ingredients:
For the scones:
1 c. Pittman & Davis Nectarines, chopped
2 c. flour
½ c. sugar
1 Tbsp. baking powder
½ tsp. salt
1 stick butter, cold and cut into pieces
1 egg
¼ c. heavy cream
¼ c. sour cream
1½ tsp. vanilla paste
For the vanilla bean glaze:
½ c. powdered sugar
1½ Tbsp. heavy cream
1 tsp. vanilla paste
Directions:
For the scones:
- Preheat the oven to 400ºF. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter, cut butter into flour mixture until it forms coarse crumbs. In a separate, smaller bowl, stir together egg, heavy cream, and sour cream with a fork. Add liquid mixture to dry ingredients, mixing until just combined. Add in vanilla paste and chopped nectarines; gently mix to combine.
- On a piece of parchment paper or a silicone baking mat sprinkled with flour, shape dough into a circle between ½-1 thick. Use a pizza cutter to slice dough into 8 sections. Place parchment paper or silicone baking mat with dough onto a baking sheet and brush dough with heavy cream. Bake 15 minutes. Re-cut scones using pizza cutter, pull apart on baking sheet and bake until golden (about 5-10 additional minutes).
For the glaze:
- In a small bowl, mix together powdered sugar, heavy cream, and vanilla paste until smooth. Drizzle generously over scones. Store scones in airtight container.
